by Sheryl

Prep Time: 30 minutes | Cook Time: 12 minutes | Total Time: 42 minutes | Servings: 32 doughnut holes

Baked Pumpkin Donut Holes are soft, light, packed with pumpkin flavour, and extremely good! Super easy to prepare and make the perfect fall breakfast.


Pumpkin Donut Holes:

2 cups all-purpose flour (spooned & levelled)
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup pumpkin puree (NOT pumpkin pie filling)
1/2 cup light brown sugar
1 large egg
1/2 cup milk
1/4 cup unsalted butter melted and slightly cooled
1 teaspoon vanilla

Cinnamon Sugar Coating:

6 tablespoons unsalted butter melted and slightly cooled
3/4 cup granulated sugar
1 and 1/2 tablespoons ground cinnamon


Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: Grease well with non-stick cooking spray a mini muffin pan and set aside.

Step 3: Add the flour, baking powder, pumpkin pie spice, nutmeg, and salt in a large bowl. Whisk well and set aside.

Step 4: Combine the pumpkin puree, brown sugar, egg, milk, unsalted butter, and vanilla in a separate bowl until well incorporated.

Step 5: Mix the wet ingredients into the dry ingredients until just combined.

Step 6: Spoon the batter on each muffin cavities almost 3/4 full.

Step 7: Place inside the preheated oven and bake for about 11 to 13 minutes or until a toothpick inserted in the centre of the doughnut comes out clean.

Step 8: Allow the doughnuts to cool in the pan for at least 5 minutes before transferring into a wire rack to cool completely.

Step 9: In the meantime, place the melted butter into a small bowl. In another bowl, mix the cinnamon and sugar.

Step 10: First, dip the doughnut hole into the melted butter and coat evenly. Then, coat well with cinnamon and sugar mixture. Enjoy!


You can prepare the doughnut holes a day ahead. When ready to serve, fully coat them with melted butter and cinnamon and sugar mixture.

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